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(BACANOVA) Optimisation of food processing methods based on accurate characterisation of bacterial lag time using analysis of variance techniques

Reference	BBS/E/F/00041317
Principal Investigator / Supervisor	Professor Jozsef Baranyi
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	127,240
Status	Completed
Type	Institute Project
Start date	01/01/2002
End date	31/12/2004
Duration	36 months

Abstract

This project aims to develop new scientific insights into the potential of microorganisms to grow in foods and to survive preservative interventions applied during food processing by studying in detail the early phases of microbial growth, specifically the lag phase of vegetative cells and the germination of microbial spores. The project will apply a novel quantitative method, based on Analysis of Variance techniques, to give an improved prediction of microbial lag time and growth in food. This would allow the optimisation of food processing methods, to ensure microbiological safety and quality. The distribution of the lag times of individual cells/spores will be measured by microscopic (automated image analysis) and turbidometric methods and analysed by stochastic mathematical models. The obtained distribution will be used to optimise earlier food process and treatment, and to predict the bacterial responses to the subsequent food environment accurately. The proposal addresses problems of variation of the lag time of individual cells that are not addressed by current predictive microbiology

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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